Diva Tasting: Won Ton Soup…

I like to make a big pot of my soups and freeze some.  Then when I don’t feel good one like this is just the trick.

Won Ton Soup


1 Bunch Green Onions, Cut Into 1/2-Inch Pieces, Divided

6 Fresh Mushrooms, Sliced

1 Pound Ground Pork

1 Tablespoon Sesame Oil

1 Tablespoon Soy Sauce

1 Egg

1/4 Cup Dry Bread Crumbs

1/4 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 (16 Ounce) Package Wonton Wrappers

8 Cups Chicken Broth

16 Uncooked Medium Shrimp, Peeled And Deveined (optional)

1 Medium Head Bok Choy, Torn Into 2-Inch Pieces

16 Snow Peas

1 Dash Soy Sauce, Or To Taste

1 Dash Sesame Oil, To Taste


  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.


Diva Tasting: Seared Ahi Tuna

Seared Ahi Tuna 


4 (5 Ounce) Ahi Tuna Steaks

1 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Pepper

1/2 Tablespoon Butter

2 Tablespoons Olive Oil

1 Teaspoon Whole Peppercorns


  1. Season the tuna steaks with salt, garlic powder, and cayenne pepper.

  2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
  3. Serve as an appetizer or main course with rice pilaf, sauteed snow peas and rolls.

Diva Tasting: Real Men Like Steak…Divas Too…

Real Men Like Steak…Divas Too

2-8oz Sirloin 1 In Thick

1 Teaspoon Garlic Herb Steak Seasoning

1 Tablespoon Butter

1 Teaspoon Worcestershire Sauce

1 Teaspoon Dijon Mustard

1 8 Oz Package Cremini Mushrooms Sliced

1 Large White Onion Sliced


Heat indoor or outdoor grill. Season steaks with steak seasoning on both sides.

When the grille is hot place steaks on the grill and cook for 12 minutes until done to

desired doneness.

While steaks cook heat butter until melted. Stir in Worcestershire sauce, mustard and stir. Add onions and mushrooms until tender.

Place steaks onto plates. Top with vegetables. Serve immediately.

Serve with Garlic mashed potatoes, roasted green beans (below), garlic bread and fruit tea.

Roasted Green Beans

2 Pounds Fresh Green Beans, Trimmed

1 Tablespoon Olive Oil, Or As Needed

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

1 Teaspoon Garlic Powder


  1. Preheat oven to 400 degrees F.

  2. Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don’t overlap.

  3. Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Diva Tasting: Queens Beef N Biscuits…

Queens Beef N Biscuits 


  • 1/4 Cup Butter

  • 2 Cloves Garlic, Minced

  • 1/2 Cup Chopped Onion

  • 1/2 Cup Chopped Baby Carrots

  • 1/2 Cup All-Purpose Flour

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Dried Basil

  • 1/2 Teaspoon Ground Black Pepper

  • 4 Cups Beef Stock

  • 1 (10 Ounce) Can Peas, Drained

  • 2 Lbs Ground Sirloin Browned and Crumbed

  • 1/2 Cup Sour Cream


  • 2 Cups Buttermilk Baking Mix

  • 2 Teaspoons Dried Basil

  • 2/3 Cup Cream


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

  2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, and carrots in butter until tender. Mix in the flour, salt, 1 teaspoon dried basil, and pepper. Stir in beef stock, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat to medium low, and stir in peas And sour cream. Simmer 5 minutes, then mix in beef. Transfer mixture to the prepared baking dish.

  3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in cream to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of the beef mixture.

  4. Bake in the preheated oven for 30 minutes. Cover with sprayed foil, and bake for 10 more minutes. To serve, spoon beef mixture over biscuits.

VARIATION: in a hurry? You can as always use flaky canned biscuits for a delicious treat anytime.

Diva Musing: Current Mood…

Just for Shits and Giggles
OK, so I’m on a salty diva rampage today.  Some moron parked so close to my vehicle I couldn’t get in.  I waited awhile and got all schpilkes, so I had to crawl from the back of my SUV to the drives seat.  Then I had to decide weather I should wait and attack the manner-less troll or leave and key the car before I drove off.  Since I didn’t have bail money I went on.
Ever have one of those days where you wake up all cheery and swear to the Universe you will be a better version of yourself today and boom, something like this happens right out of the shoot? I hate when that happens.  I was once told to cancel my evil thoughts by saying cancel or escape and then think of a positive thought.  Who the hell came up with that one?  I need to vent a little to get rid of my disdain for “stupid people”!  Only then can I resolve within myself by meditating and breathing.  
I always encourage the peaceful way through most things.  However, since…”you can’t fix stupid with duct tape” (don’t know who said it; but I love them) sometime you just have to pitch a hissy fit.  Do you find these days it’s happening more and more or is it just me? 
Anyway, I feel an occasional venting, for a legitimate reason,…”stupidity” is good for the soul. Have your hissy fit, my darlings, and move on.  Don’t guilt yourself …it was someone else’s stupidity, after all that triggered it all.  Go have a quiet moment or even better a hot fudge sundae and bask in the glory of setting a  boundary and the treat you most certainly earned.  Namaste, The Queen Cronista


Diva Tasting: Baked Halibut…

Baked Halibut


  • 1 Teaspoon Olive Oil, more if needed

  • 1 Cup Diced Zucchini

  • 1/2 Cup Minced Onion

  • 1 Teaspoon Garlic Minced

  • 2 Cups Diced Fresh Tomatoes

  • 2 Tablespoons Chopped Fresh Basil

  • 1/4 Teaspoon Kosher Salt

  • 1/2 Teaspoon Ground Black Pepper

  • 6 (6 Ounce) Halibut Steaks

  • 1/2 Cup Crumbled Feta Cheese


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

  2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.

  3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

  4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork. Serve with green beans, salad, beverage and garlic toast. 

Diva Rambling: Many Moods of a Day….

Is It Just Me!

I was sitting in my morning watering hole (Donut Shop) this morning and laughing at all of the people in work out clothes coming in for breakfast sandwiches and donuts.  We work off 200 calories only to comfort food ourselves for 1500 calories at breakfast.  I even got caught by my personal trainer the other day.  However, I promised the breakfast sandwich and smoothie were my big meal of the day.  No guilt here.  

Meanwhile I go workout with him at 3 pm and I can feel every calorie…even though I haven’t eaten since breakfast.  I’m sweating like fat Elvis on the rowing machine and he’s telling me just how good I’m doing!!!!!!!!! 

There are so many people I truly like that I find myself having to restrain myself from slapping; just for general reference.  The church lady who always tells me she loves me, then gets out and trashes me behind my back.  The teenagers at school who think because I’m 69 years old they can pull my leg.  HA!!!! I’d been in more trouble by age 15 than they can guess.  That’s because in our day we had imaginations and could think.  Some of these kids can’t think past their Xbox or cell phone.  When you screw with the Queen …Its “Off with your proverbial head”!

The helicopter mom who won’t let her 15 year old baby boy do PE because he has allergies.  Or the 15 year old girl who doesn’t know a convection oven from a microwave; oh did I mention she wants to be a brain surgeon! Seriously, can it get any worse? 

OK and then we have the nutters in the parking lots who want you dead.  They come flying down the wrong way in a one way isle. You are at the end of that aisle with nowhere to go… and they get irate because you, who are going the right way, can’t back down the entire aisle to let them go.  That’s when I pull out whatever book I have in the car, put it in park, and let them yell, scream, gesture and honk until the cows come home.  I literally had to sit 35 minutes the other day with one of these jerks.  She only had to back up 2 car lengths to let the rest of us pass.  I won, won, won!!! And I got some reading done. I wasn’t trying to be a butt hole, I literally had nowhere to go.  

I tell the younger women around me that being almost 70 had it’s perks.  You don’t have to care what you look like…although it is  my heartfelt belief that one should look Queenly at all times, even the gym. You don’t have to give a shift what others think, and you set appropriate boundaries, and woe to the idiot who crosses them.  It’s lovely really.

I love being my age.  It’s so comfortable.  Even if no one wants the wisdom you can pass along you don’t give a rats ass.  However, you are there for anyone who needs wisdom and help at any age.  Best of all worlds.  Stay with us, we love your visits and we will pontificate on until we can’t.  We love our followers, each one, for what you bring to the game. I read those of you blogging often. We, however, will remain the same salty divas we are and hope you visit us often in spite of our sarcasm and salty humor.  

Love and Light. Namaste, The Queen Cronista